It’s probably terrible to title something with the parenthetical “in progress”, because that’s pretty much a way for me to highlight something as unimportant for y’all to read. However, it is my last day of spring break, and I currently have nothing to do because I live a wild, wild life. So without further ado, here is a recipe for raspberry cake that needs a bit of revision.
I will preface this by saying that it actually tasted good. That’s what everyone wants to hear, isn’t it? Very reassuring. But seriously. I had a slice, and I wanted another, so I had to settle for pathetically eating the crumbs off of the slot my slice was from in attempts to create some illusion of more cake. The only problem was that it was crazy moist, and I know that’s typically a good thing, but it was so moist that you couldn’t even cut out a slice without it falling apart. Since no one is going to read this, this is pretty much a place for me to write down my recipe, say where it went wrong, and give suggestions as to how I will remedy it next time. If you do come across this for some odd reason, then hey you should try the suggestions! I honestly think it has potential!
Ingredients (*read notes before getting these unless you want a drippy cake*):
- 1-3/4 cups hazelnut flour
- 2 tbs–coconut flour
- 2 tbs–almond flour
- 1/2 cup–pecan flour (we just crushed up pecans because we didn’t have any flour)
- 1/4 cup–macadamia flour (Same as above. Crushed)
- 4 tbs–cream cheese
- 1– egg
- 2 tbs–chia seeds (for 2 chia eggs)
- 3/4 cups–Swerve (or another sweetener that has the same sweetness ratio as sugar)
- 1/2 cups–Stevia
- 1 tbs–xylitol
- 1 tbs–vanilla extract
- 2 dashes–raspberry extract (we actually have a measuring spoon that is labeled “dash” so you might want to Google how much that is, since apparently it’s a legit baking term)
- 1 cup–coconut almond milk
- 1 tsp–baking powder
- 1 tsp–psyllium husk
- 1/2 cup–butter
- 1/2 cup–coconut oil
- 2 oz– chocolate chips
- 1/4 tsp–salt
- Ghee, or something else to grease the pan
- 9x9x3 cake pan
**Okay, here is what you should know about the numerous mistakes I made.
Problem #1: The cake didn’t raise that much. But it is made from nut flower, so there isn’t much you can do there. Buttermilk would probably help, and if that’s part of your diet (it’s not part of mine) then go for it. You could experiment with more baking powder, however once you hit a certain point it will mess with the taste, so be careful about that.
Problem #2: The cake was so wet that it was like shedding tears in the oven. We had to open four windows even though it’s winter, and turn on the fan to get the oily fog smell out of our kitchen. Honestly, after everything that I’ve said about this cake, I can understand why you’d abandon my blog. I’m all “here’s a horrible recipe, take it!” and I expect you to stay. Actually, I don’t expect anyone to see this because I don’t really understand how to advertise a blog. Not that I really want anyone to see this. But trust me, mom and dad (since you’ll be the only people reading this) this cake actually tasted really good! And once I got past the smell of hot oil, I thought it smelled pretty killer!
But back to the problem at hand.
Problem #2 (this time actually addressing the problem): The cake was too moist. Now, let’s put on our handy dandy detective goggles and try to find a reason for this.
- Well, first of all the pan I used had removable sides, which meant there was a crack for the ghee to melt out of. So that was probably 50% of the problem. So either don’t use that type of pan, or put a baking pan on the level below it, so the oil will drip there. Or maybe less ghee. Or maybe something that isn’t ghee.
- I could probably use less butter and coconut oil.
- The psyllium might’ve made it too moist, so you could try cutting that out.
- Chia seeds are notorious for adding moisture, and I had 2 chia eggs which could’ve made it way too squishy. So a potential remedy would be experimenting with taking one of them out.
- The other thing that would’ve added moisture was the coconut almond milk, but I’m guessing that’s not the main reason it was falling apart.
Problem #3: There’s too much protein (for my diet anyways). It ended up totaling to 59 grams of protein in the entire cake, so depending on how you want to slice that up you could end up with more protein than preferable. But either way this entire cake is really healthy compared to what you would get at Cafe Latte or Target or wherever.
Problem #4: I mean it’s not the prettiest cake. Obviously it doesn’t look like this beautiful white cloud-like creation. I hope that someday I’ll be able to find a way to make a cake with the same consistency as a carb crammed store bought cake, but until then I will have to settle for drippy protein Chocolate Chip Raspberry cake. It tastes good I swear.
Problem #5: There isn’t any frosting. What?? How could that be? Cake without frosting? That’s like a person without hair! Well, here is where I point out that bald people get along just fine. And they have benefits too, like they don’t have to deal with shampoo and conditioner. Similarly, no frosting means you don’t have to worry about extra protein and sweetener and carbs. Just kidding, it needs frosting (bald people are still cool though–I stay true to my no shampoo claim. Unless they have special head cleaning stuff. I don’t really know. Maybe I should just delete the whole bald metaphor). Taste-wise, it was too sweet for extra sweetness with frosting. But, if you look above to Prolem #4, you’ll remember that it doesn’t look like a cake, and frosting would help with that. So I will find a frosting recipe that doesn’t have excess protein and carbs and get back to you! And then we will also lower the sweetness, which leads us to…
Problem #6: I think Fun Dip tastes great, and this was still too sweet for me. Okay, so I haven’t had Fun Dip since those 4th grade Valentine’s Day parties, and maybe I enjoyed them because they were practically contraband in our house, so maybe comparing it to Fun Dip is too harsh,seeing as my sweetness tolerance has gone down a bit since then. So allow me to rephrase. I am obsessed with eating baked goods, and I am a 15 year old girl that once went practically two weeks eating ice cream every day (ah such times of innocence), but this cake was still too sweet for me. It’s not like so sweet you can’t eat it though. I had tea on the side which neutralized the sweetness. But I would’ve liked to put less sweetener in it–I just made a math error which resulted in an uneven ratio of flour to sweetener. So I would take out the xylitol, or lessen the amount of Stevia or Swerve, or a bit of all three.
Problem #7: The cake was so squishy that we didn’t know how long to bake for. So yeah, maybe less chia seeds and other moisture causing stuff, because that made the bake time ridiculously long. And maybe you could play around with temperature too.
So I think those were all of the problems! Whew. That was actually so exhausting. Man. I should’ve just titled that “Reasons Why You Should Not Bake This Cake” but I assure you, and this coming from that 2 weeks worth of ice cream girl, this actually tastes really good! The chocolate chips and raspberry flavor kind of melt together in your mouth.
Alright, now on to the “how to” portion. You’ve got your ingredients, now it’s time to…
- Preheat the oven to 350 (but maybe do that later because whenever I’ve preheat the oven right away, it’s left me with wasted heat due to the fact that it takes me forever to prep. But if you’re fast then hey, go for it. You do you.)
- Mix all of the flours. And salt. And anything dry, but save the chocolate chips for later.
- Mix all of the wet ingredients (that includes melted butter and cream cheese, but doesn’t include raspberry extract). Blend together. Blenders help for this type of thing.
- If you’re wondering how to make a chia egg, you just take a tablespoon of chia seeds and add 3 tablespoons of water, and let them sit for like 15 minutes or until it has the consistency of an egg.
- Add the chia egg to the wet ingredients and blend.
- Mix everything together. Mix in 2 dashes of raspberry extract, or to taste.
- Fold in the chocolate chips.
- Pour into a greased cake pan.
- Bake for like….alright here is the hard part…so we baked the cake at 350 for 20 minutes, and then 5, and then 7, and then 5, and then another 5, but we lowered it to 325 at the 7 minute mark. So the bake time is very loose and experimental. Maybe 350 for 45 minutes, but check to make sure it’s not getting brown on the edges because then you’ll have to lower the temperature in order to leave it in longer. It’s a struggle. Truly.
So that’s that. Chocolate Chip Raspberry cake. The chocolate chips actually made it so amazing. Gotta love chocolate. Also, warning. If you’re trying to eat healthier, this will increase your appetite. That’s the nature of sweet things, even if it isn’t sugar.
Nutrition Facts (For the entire cake. Divide this by the number of slices)
Protein: 59 g
*add more later